Begin by heating a skillet over medium heat. Add the dried guajillo, ancho, and chipotle chiles, toasting them for 1-2 minutes until they become fragrant, turning slightly darker but not burnt.

Transfer the toasted chiles to a bowl and pour hot water over them, ensuring they are fully submerged. Let them soak for 15 minutes.

In a blender, combine the soaked chiles along with minced garlic, chopped onion, ground cumin, dried oregano, ground cinnamon, ground cloves, apple cider vinegar, and a pinch of salt. Blend until smooth.

Place the chunks of beef chuck roast into the slow cooker. Pour the flavorful chili marinade over the beef, ensuring that all pieces are thoroughly coated.

Pour in beef broth and water into the slow cooker, gently mixing to combine. The liquid should just cover the meat.

Cover the slow cooker with a lid and set it to cook on Low for 8 hours or on High for 4-5 hours.

Once the beef is cooked to perfection, remove it from the slow cooker and transfer it to a plate. Using two forks, shred the meat until finely pulled apart.

Heat a skillet over medium heat and lightly oil it. Place the corn tortillas in the hot skillet, warming them for 30-60 seconds per side until hot and pliable.

Fill each warmed tortilla with generous amounts of the juicy, shredded birria. Top with freshly chopped cilantro and diced onion.

Plate your enticing birria tacos alongside lime wedges, inviting everyone to squeeze some tangy juice over their tacos.